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Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
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サケいずしの化学的,微生物学的性状に及ぼす熟成温度の影響
| Title: | サケいずしの化学的,微生物学的性状に及ぼす熟成温度の影響 |
| Other Titles: | Effects of ripening temperature on the chemical and microbiological characteristics of salmon Izushi |
| Authors: | 佐々木, 政則1 Browse this author | | 川合, 祐史2 Browse this author →KAKEN DB | | 吉水, 守3 Browse this author →KAKEN DB | | 信濃, 晴雄4 Browse this author →KAKEN DB |
| Authors(alt): | Sasaki, Masanori1 | | Kawai, Yuji2 | | Yoshimizu, Mamoru3 | | Shinano, Haruo4 |
| Keywords: | Leuconostoc mesenteroides | | Saccharomyces cerevisiae | | サケいずし | | 熟成温度 | | 積算温度 | | 微生物相 |
| Issue Date: | 15-Mar-2006 |
| Publisher: | 日本水産学会 |
| Journal Title: | 日本水産学会誌 |
| Journal Title(alt): | Bulletin of the Japanese Society of Scientific Fisheries |
| Volume: | 72 |
| Issue: | 2 |
| Start Page: | 223 |
| End Page: | 230 |
| Publisher DOI: | 10.2331/suisan.72.223 |
| Abstract: | 5,10,15および20℃の4温度区を設定し，積算温度280℃・日に達するまでサケいずしを熟成させた。熟成温度が高くなると，製品の歩留りとpHは低下し，総酸・VB-N・遊離アミノ酸・一般細菌数・乳酸菌数は増加傾向を示した。製品いずしの優勢微生物種は，乳酸菌では4温度区ともLeuconostoc mesenteroides，酵母では5℃区でSaccharomyces cerevisiaeであったが，10,15および20℃区では酵母は検出されなかった。高温短時間熟成した製品の官能評価は低く，高品質のサケいずしを製造するためには低温で長時間熟成する必要があると考えられた。 | | The effects of ripening temperature on the chemical and microbiological characteristics of Izushi made of chum salmon (Oncorhynchus keta) were investigated. Izushi were ripened for a cumulative temperature 280℃・d at 5, 10, 15 and 20℃. When ripened at higher temperatures, total acid, volatile basic nitrogen, free amino acid, aerobic bacteria, and lactic acid bacteria obviously increased in Izushi products, and pH values and yields of the products were reduced. For lactic acid bacteria, Leuconostoc mesenteroides was dominant in the Izushi at every ripening temperature. In the Izushi ripened at 5℃, Saccharomyces cerevisiae was dominant for yeast, whereas yeast was not detected in that ripened at 10, 15 and 20°C. In sensory evaluation, Izushi ripened at higher temperatures were not so acceptable as those ripened at at lower temperatures. These results suggested that high-quality salmon Izushi might be produced by ripening at lower temperature for a long period. |
| Rights: | © 2006 公益社団法人日本水産学会 | | © 2006 The Japanese Society of Fisheries Science |
| Type: | article |
| URI: | http://hdl.handle.net/2115/53380 |
| Appears in Collections: | 水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 吉水 守
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